A traditional Kerala‑style condiment, Unakka Meen Thenga Chutney combines the deep, savory notes of dried fish with freshly roasted coconut and aromatic spices. Roasted coconut and dried chillies are ground with shallots, ginger, curry leaves, tamarind and salt, then blended with powdered roasted dried fish for a rich, intensely flavored chutney that pairs beautifully with cooked rice or kanji.

Unakka Meen Thenga Chutney

Ingredients for Unakka Meen Thenga Chutney (Salted Fish Coconut Chutney):

  1. Coconut – Half, chopped into thin pieces
    Dried red chilli – 4 
  2. Shallots – 4
    Ginger – A small piece
    Curry leaves – One sprig
    Salt, Tamarind – As required 
  3. Boneless dried fish, roasted and powdered – Half cup 

How to prepare Unakka Meen Thenga Chutney (Salted Fish Coconut Chutney)?

  1. Roast coconut and dried red chilli over embers. 
  2. Grind with shallots, ginger, curry leaves, salt, and tamarind. 
  3. Mix with roasted dried fish powder. Adjust salt as needed since dried fish contains salt. 

Courtesy: Vanitha Magazine, March 1-14, 2025

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